Individuals used the key ingredient in Hydroxycut (C. canephora robusta) with diet and exercise and were remunerated. People using the key ingredient in a 60-day study lost an average of 10.95 lbs. with a low-calorie diet, and 3.7 lbs. in a separate 8-week study with a calorie-reduced diet and moderate exercise. View the studies.

Individuals used the key ingredient in Hydroxycut (C. canephora robusta) with diet and exercise and were remunerated. People using the key ingredient in a 60-day study lost an average of 10.95 lbs. with a low-calorie diet, and 3.7 lbs. in a separate 8-week study with a calorie-reduced diet and moderate exercise. View the studies.

The Easiest Zucchini Lasagna Roll-Ups You’ll Ever Make

Instead of mom’s traditional recipe, try this lighter version that has fewer calories and carbs but is still big on taste. Even better – it’s super fun to make!

Do you shy away from lasagna because it can be heavy on the cals? This recipe is loaded with fresh ingredients, and it will definitely become a staple in your clean cookbook. Plus, it’s so fun to make! Serve it at your next girl’s night and have your BFFs prep it with you!

Directions:

Begin assembling your lasagna roll-ups by placing zucchini slices on a cutting board or wax paper on the counter. Spread about 3 tablespoons of the ricotta mixture over each individual zucchini noodle.

Sprinkle some mozzarella cheese.

Carefully roll up and place them in the baking dish.

Use remaining tomato sauce to top the zucchini lasagna rolls.

Sprinkle Parmesan and mozzarella cheese.

Bake covered with foil for approximately 30 minutes. Remove the foil and bake for 15 to 20 minutes more until cheese is melted.